Chicken in a Purse
Chicken in a Purse is a wonderful combination of boneless breast of chicken topped with herbs and Boursin cheese all wrapped up in Phyllo dough like a pretty package. This dramatic display will have your guests thinking you were in the kitchen for hours.
There are many things you can put into your wrapped purse, from chicken to beef to vegetables. Adding seasoning and cheeses to makes hundreds of combinations. Learning this basic skill will give you the confidence to create your own special purses.
What would you put in your Purse? Tell us in the comments.
1 package Phyllo dough (thawed)
6 boneless/skinless chicken breasts, trimmed
10 oz mushrooms
1 package Boursin garlic/herb cheese
1/4 cup chopped herbs (parsley/chives)
2 sticks melted butter
Salt & pepper
Cookie sheet lined with parchment
Preheat your oven to 350 degrees.
For the filling:
Finely dice the mushrooms, season with salt & pepper and sauté in the olive oil until done.
Place the cooked mushrooms in a medium blow. Add the Boursin cheese and stir to combine. Set aside.
Trim the chicken breasts to be equal sized portions by trimming off the smaller thinner side. Season with salt & pepper. (Save those trimmings for another use!) In the same frying pan, add more oil if needed, and brown the chicken breasts about 5 minutes per side. Set aside.
Unroll the phyllo dough, and set under a barely damp kitchen towel. This will keep the dough from drying out while you work with it. Working quickly, lay out one sheet of dough. Brush with the melted butter and sprinkle with a generous pinch of the herbs. Lay out second sheet of dough across the first sheet, like a cross. Brush with butter and sprinkle with the chopped herbs. Lay out two more sheets of dough, one at a time, turning slightly. Brush each layer with butter and add sprinkling of herbs.
Place one piece of chicken in the center of the sheets of dough. Top with a generous spoonful of the mushroom/cheese filling. Gather up the dough, and squeeze together, allowing part of it ends to stick up, resembling a present with a bow on it.
Place on cookie sheet lined with parchment. Bake 30 minutes, or until the phyllo is golden brown and chicken is an internal temperature of 155. Rest the chicken and let carryover cooking finish the chicken to 160. Serve immediately.